1-Start by gathering all your ingredients to make the process smooth, including 1 pound lean ground beef and ½ pound lean ground pork for the base. Heat 2 tablespoons of oil in a pan over medium heat to soften 1 finely diced yellow onion for about 3-4 minutes. Then, add 4 crushed garlic cloves, 1 finely diced carrot, and 1 finely diced rib of celery, cooking until softened for around 5 minutes. This step builds a strong foundation of flavors for your Bolognese Sauce.

2-Next, add the ground meats to the pan and cook until no pink remains, which takes about 6-8 minutes, then drain off any excess fat. Pour in 1 ¼ cups of dry red wine or beef broth and simmer uncovered for about 10 minutes until it mostly evaporates, enhancing the sauce’s depth. Follow this by stirring in 1 cup of whole milk and simmering uncovered for another 8 minutes until it reduces, which helps balance the acidity.

3-Now, incorporate the tomato base by adding a 28-ounce can of whole tomatoes with their juices and 4 tablespoons of tomato paste. Mix in 1 teaspoon of Italian seasoning and 1 bay leaf, then cover and simmer for about 30 minutes or until the sauce thickens to your liking. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper, tasting and adjusting as needed to perfect the flavors of your Bolognese Sauce.

4-Once the sauce is ready, cook your chosen long pasta like pappardelle or tagliatelle according to package instructions, reserving 1 ½ cups of pasta water to adjust the sauce’s consistency. Toss the pasta with the sauce for even coating, and serve with optional parmesan cheese on top. The total preparation takes about 20 minutes with 1 hour of cooking, yielding a dish that serves around 6 and highlights the rich, savory profile of homemade Bolognese Sauce.

5-To make this even more enjoyable, remember that adding the reserved pasta water helps the sauce cling better to the noodles. This Bolognese Sauce evolves with slow cooking, making it ideal for busy schedules or family meals.